Corn syrup is a sweet, thick syrup derived from the starch of corn. It is produced through the enzymatic conversion of corn starch into glucose, resulting in a syrup that contains varying amounts of glucose and other sugars, depending on the processing method. Commonly used in the food industry, corn syrup serves as a sweetener, humectant, and thickening agent in a wide range of products, including candies, baked goods, and sauces. Its smooth texture and ability to retain moisture help improve the consistency and shelf life of food items. There are different types of corn syrup, such as light and dark corn syrup, with the latter containing added flavors and coloring. While corn syrup is effective for sweetening, it has a high glycemic index, which can lead to rapid spikes in blood sugar levels, raising health concerns about its excessive consumption.